Risotto of Mushrooms with Mousse de Foie of Duck "Aoste"

Risotto of Mushrooms with Mousse De Foie of Duck "Aoste"

Ingredients:

1 Medallion of mousse of foie of Duck "Aoste"

400 grams of Rice bomb

1 onions big

Half average red pepper green pepper

250 grams of fresh mushrooms

50 grams of dry mushrooms (funghi porcini)

2 liters of broth of bird

100 ml of sweet white wine

30 grams of butter

50 grams of Parmesan

50 ml. of virgin olive oil

2 cloves of garlic

Parsley

Salt

Newly ground Black pepper

1 spoonful of prepared pesto

Preparation:

1st to Clean the mushrooms, washing them and drying them well. With the dry mushrooms, to place them in a little of white wine at least for 1 hour

2nd to Sting well, the onions and the red and green peppers

3rd to Place in a frying pan 30 ml of olive oil, and it leaves that the cloves of garlic are fried slightly. (previously peeled, and taking the center from them, but to make them sliced, to be able to withdraw them then)

4th When you see the onions and the peppers that they are becoming transparent, to add the entire mushrooms and to leave that are gilded a little.

5th to Add then the white wine, to leave that the alcohol is evaporating, and to incorporate the mushrooms re-hydrated without the liquid.

6th When you see that the alcohol has evaporated a little, to add the rice bomb

7th to Allow to gild a little the rice, you will see that it is becoming transparent, when that happens, to add a ladle of the broth, very warm, and in this moment to add him, the salt, grated pepper and cut parsley

8th So that the risotto should remain rich, you must add of to little the broth, to hope that it should be dry off, before being add the following ladle.

9th Approximately it will take approximately 20 minutes, to remember that it is not necessary to allow rummaging

10th When it is already ready, to withdraw of the fire, to place diced the mousse of foie of goose, and the thick grated Parmesan (fat person) more 20 grams of butter, so that I remained more sweet

11th to Rummage carefully, and to serve decorating every ration with, the mousse in a track superficially, more the Parmesan one in chips, and if you want of adornment some mushrooms.

To me I like putting a spoonful of pesto, which it had previously prepared. And I remain very rich!!

Prove it!